Angel Food Cake with Fall Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We liked the compote with whole dried fruit, but you can chop the fruit, if you'd like. Ingredients:
1 cup cake flour |
1 1/2 cups sugar, divided |
12 large egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
1 tablespoon vanilla extract |
3 cups water |
1/4 cup sugar |
1 vanilla bean, split lengthwise |
1/2 cup dried cranberries |
8 dried figs, halved (about 4 ounces) |
2 (7-ounce) packages dried mixed fruit |
3/4 cup crème fraîche |
Directions:
1. Preheat oven to 325°.
2. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.
3. Sift together flour and 3/4 cup sugar. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla. Sift flour mixture over egg white mixture, 3 tablespoons at a time; fold in.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut cake into 12 slices.
5. To prepare compote, combine water, 1/4 cup sugar, and vanilla bean in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Cover, reduce heat, and simmer 15 minutes. Add dried fruits; cover and simmer 25 minutes or until fruit is tender, stirring once. Remove from heat. Remove vanilla bean. Let bean stand 5 minutes. Scrape seeds from vanilla bean; stir seeds into the fruit mixture. Discard bean. Cool to room temperature. Spoon compote over cake slices, and top with crème fraîche.
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